Mango-mustard glazed chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless; skinless chicken | |
| ; breasts | ||
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dried thyme |
| Salt and pepper | ||
| ¼ | cup | Olive oil |
| 1 | cup | Diced mango |
| 1 | cup | Pineapple juice |
| ½ | cup | Peach preserves |
| ½ | cup | White wine |
| 2 | tablespoons | Coarse mustard |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Cornstarch |
Directions
Directions: Rub each chicken breast with the dried basil and thyme, then season with salt and pepper. In a large saut‚ pan, heat the olive oil over medium heat. Saut‚ the chicken until golden brown on both sides. In a mixing bowl, whisk together the mango, pineapple juice, peach preserves, white wine, mustard, soy sauce, and corn starch. Add the mango mixture to the cooked chicken and bring to a boil. Reduce to a simmer and let cook for approximately 10 minutes until chicken is cooked through and the sauce thickens. Serve with rice.
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